Lemon Risotto Tarts with Pea Puree

 Lemon Risotto Tarts with Pea Puree

Risotto might be my favorite ‘special occasion food’. It’s definitely not something I make everyday…let’s face it…it isn’t the healthiest and who wants to continuously stir like that?! But for these reasons it’s an excellent option to serve when a celebration is in order. Bocconcini Arancini for a birthday party, New Years Day Champagne Risotto with Shrimp and now Lemon Risotto Tarts with Pea Puree for a virtual baby shower.

Bev is one of my absolute favorite people in the blog world. Each morning when I get to work there’s a handful of blogs I MUST read before even thinking about starting my work day. Bev’s at the top of my list because her food is to.die.for and she always makes me laugh.

Today, Kara, Cliff and I are so excited to be participating in a Virtual Baby Shower to celebrate the upcoming arrival of Bev’s twins, William and Natalie! I thought special occasion food was in order and more specifically Lemon Risotto Tarts with Pea Puree because they’re perfect little nibbles, complete with a punch of lemony flavor and a pop of color. I love finger food for a baby shower because guests can easily pop tarts in their mouth while standing, chatting, mingling, holding a drink, opening gifts, etc. And the mom-to-be can rest the tarts right on her belly! How cute would that be?

Here's what you'll need

Here’s what you’ll need


Prepare your liquids for the risotto, you’ll need lemon juice/zest, wine and chicken broth


Once the shallots are translucent and the garlic is fragrant, add the arborio rice and thyme

Once all the liquid has absorbed, stir in the mascarpone and parmesan cheese

Once all the liquid has absorbed, stir in the mascarpone and parmesan cheese


While the tarts are in the oven, heat the peas through, then puree using an immersion blender

Add the remaining parm and contune to blend (while addin olive oil) until it becomes a smooth consistency

Add the remaining parm and continue to blend (while adding oil) until smooth


Right out of the oven, we added a sprinkling of red pepper flakes for a kick, but this is optional


Top with pea puree and serve these cute nibbles to guests!

Lemon Risotto Tarts with Pea Puree
2013-12-09 17:01:27

Yields 16

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  1. 1 cup Arborio rice
  2. ½ cup white wine
  3. 3-3½ cups low-sodium chicken broth
  4. 2 cloves garlic, minced
  5. ½ shallot, finely diced
  6. 1 tablespoon olive oil (plus more for pea puree)
  7. juice and zest of 1 lemon
  8. 2-3 sprigs thyme, removed from sprigs and minced
  9. ¼ cup mascarpone cheese
  10. ½ cup Parmesan cheese, grated and divided
  11. salt and pepper, to taste
  12. 1 cup frozen peas
  13. 1 package mini fillo shells
  1. Lay the fillo shells in a single layer on a parchment-lined baking sheet and set aside. Preheat the oven to 350 degrees F.
  2. Heat a large pot over medium-low heat and add 1 tablespoon of olive oil. Add 1 clove garlic and shallots and sauté for a minute or so until the shallot is translucent.
  3. In a large measuring cup, stir together chicken broth, white wine and half of the lemon juice/zest.
  4. Add the Arborio rice and thyme and stir to coat the rice thoroughly. Adding 1/2 cup at a time, add the liquid, stirring constantly after each addition. As soon as it appears that the rice has absorbed the liquid, add in the next addition. Do not stop stirring. The rice is done when it no longer has a hard bite.
  5. Add the mascarpone cheese and half of the grated Parmesan cheese and stir thoroughly. Taste, then season with salt and pepper.
  6. Add a spoonful of risotto to each fillo shell and place in the oven for 6-8 minutes, until lightly golden brown on top.
  7. While the risotto tarts are in the oven, prepare the pea puree. In a small saucepan, cook the peas with 1 clove minced garlic and the remaining lemon juice/zest, just until heated through.
  8. Remove from heat and use an immersion blender to puree. Add remaining grated Parmesan cheese and continue to puree, slowly pouring in a couple tablespoons of olive oil, until you reach a smooth consistency.
  9. Once the risotto tarts are out of the oven, top each with a small dollop of pea puree and serve immediately.
  1. For an extra kick, add a light dusting of red pepper flakes to the risotto tarts are soon as they come out of the oven.
By Kelly @ livelovepasta
Adapted from a Live Love Pasta original
Adapted from a Live Love Pasta original
livelovepasta https://livelovepasta.com/

You’re invited!! Below is a full list of bloggers participating in this celebration!
Be sure to check out all of the delicious recipes created in honor of Bev:

Bacon Cotija Guacamole from Gaby of What Gaby Cooking
Gruyère Gougères from Shaina of Food for My Family
Lemon Risotto Tarts from Kelly of Live Love Pasta
Goat Cheese Crostini with Pesto and Roasted Red Peppers from Liz of The Lemon Bowl
Spinach and Feta Quinoa Bites from Aggie of Aggie’s Kitchen
Roasted Red Grape, Brie and Rosemary Flatbread from Laurie of Simply Scratch
The Fastest Appetizer Ever from Brooke of Cheeky Kitchen
Apple Pear Tart – Two Ways from Sarah of Daisy at Home

Chocolate Chai Frappe from Brandy of Nutmeg Nanny
Cherry Chocolate Kiss Smoothie from Amy of Very Culinary
Cranberry Sorbet Bellini – Non-Alcoholic and Alcoholic from Megan of Country Cleaver
Peppermint Mocha Affogato from Christina of Dessert for Two
Toasted Marshmallow Cream Hot Chocolate from Jessica of How Sweet It Is
Pomegranate Lemonade Punch from Heather of Heather Christo

Kale Salad with Pomegranate, Orange and Pine Nuts from Rachel of Rachel Cooks
Pear Cranberry Arugula Salad from Tracy of Shutterbean
Brussels Sprout Salad + maple roasted cranberry dressing from Katie of Yes, I Want Cake
Gluten-Free Pasta Salad from Lisa of With Style and Grace
Hearty Roasted Winter Vegetable Salad with Honey Ginger Dressing from Heather of Heather’s Dish
Winter Citrus Salad from Catherine of Weelicious

Creamy Roasted Red Pepper and Chicken Sausage Pasta from Heidi of FoodieCrush
Eggplant Parmesan Lasagna from Joanne of Fifteen Spatulas
Cheesy Chicken Enchilada ‘Double’ Stacks from Lauren of Climbing Grier Mountain
Jalapeno Popper Chicken Soup from Kevin of Closet Cooking
Thai Spiced Chicken with Coconut Cream Swiss Chard from Brandi of Bran Apetit
Sausage and Red Pepper Quiche from Tasty Kitchen
Roasted Red Pepper Pasta with Goat Cheese from Julie of The Little Kitchen

Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies from Averie of Averie Cooks
Glazed Dulce de Leche Pound Cake from Meagan of Scarletta Bakes
Mississippi Mud Pie Brownie Ice Cream from Megan of Take a Megabite
Buttermint Frosted Sugar Cookie Cups from Shelly of Cookie and Cups
4-Ingredient Peanut Butter Chocolate Cookies from Ali of Gimme Some Oven
Sweet Potato Creme Brulee from Brian of A Thought for Food
Whole Wheat Double Chocolate Mint Cookies from Aimée of Simple Bites
Mini Chocolate Stout Cheesecake with Salted Beer Caramel Sauce from Jackie of The Beeroness
Red Velvet Hi Hat Cookies from Kristan of Confessions of a Cookbook Queen
Double Chocolate Panini from Kathy of Panini Happy